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Seafood Laksa Curry
Recipe by Gary Mehigan
If you’ve never tried to make your own Laksa, Gary’s recipe is the first place to start.
- Steps
- Ingredients
Steps
- For the laksa paste, start pounding galangal in a mortar and pestle, then add lemongrass, followed by chilli, eschalots, garlic and oil, pounding to a rough paste. Set aside until needed. Alternatively, you can process in a small food processor.
- For the gravy, heat oil in a wide, deep frying pan over medium heat. Add prawn heads and shells and cook for 1 minute or until they have turned red. Add coriander seeds and turmeric and cook for 30 seconds or until fragrant, then add belachan and break down with the back of a spoon.
- Add laksa paste and cook for about 1 minute or until fragrant, then add coconut cream. Continue to cook over low heat for about 5 minutes, then add palm sugar and stock. Bring to the boil, then reduce heat to a simmer and cook for 40 minutes to allow flavours to infuse. Season to taste with lime juice and fish sauce. Using a slotted spoon, remove shellfish heads and shells, and discard if desired.
- For the seafood, heat a wide, deep frying pan over medium heat. Add lobster, prawns and jewfish to pan. Ladle over gravy, add curry leaves, and bring to the boil. Add scallops, whiting and mussels, cover with lid and cook for about 2 minutes until mussels have opened, occasionally basting seafood with gravy until just cooked.
- To serve, garnish laksa with garlic, eschalots, coriander sprigs, bean sprouts, and desert limes if using. Serve with roti bread.
